In a medium mixing bowl, combine all ingredients. Mix well but do not overwork the meat…your meatballs will end up too dense!
Season well with salt and pepper. (about 1 t. salt and 1/2 t. pepper per recipe)
Line baking sheet with foil.
Form meatballs into a size just smaller than a golf ball, approx. 1″-1 1/4″ wide.
Place them on sheet an inch or so apart.
Bake about 20 minutes.
Add to tomato sauce, and let simmer for 10-15 minutes.
Herbed Tomato Sauce:
Heat olive oil in medium saucepan. Add onion and cook until softened, about 3-4 minutes.
Add wine and let it evaporate.
Add tomatoes and stir.
Season with salt and pepper.
Simmer for 15 minutes.
Add meatballs and simmer for another 10-15 minutes.
Notes: I doubled the recipe so we’d have plenty of leftovers. You can freeze the meatballs in the sauce and have another meal ready to go! I also increased the amount of fresh herbs. You can add these to taste.